1 tbsp. olive oil
1/8 tsp. crushed red pepper flakes
4 tbsp. parsley, finely chopped
1 tsp. mint leaf, crumbled
3/4 lb. shrimp, shelled, deveined
1 tbsp. brandy
3 garlic cloves, chopped fine
2 c. fresh tomatoes, chopped, peeled, seeded
1 tsp. leaf basil, crumbled
1/4 c. bottled clam juice
1 lb. mussels in shells, scrubbed and de-bearded
1 lb. Penne pasta
1 lemon rind, grated

Sauté garlic and pepper flakes in olive oil, until garlic just begins to color, 2-3 minutes. Add tomatoes, parsley, basil, and mint and bring to a boil. Lower heat, cover and simmer for 10 minutes.

Add clam juice and shrimp, cover; cook over low heat for 2 minutes, stirring once. Add mussels and brandy, cover and cook for 2-3 minutes longer or until shrimp are pink and mussels open. Carefully remove mussels from sauce.

Cook Penne pasta al-dente, drain and place in warm serving bowl; top pasta with hot sauce, stir to mix well. Place mussels on top. Garnish with chopped parsley and lemon rind.

Serving Size: 6